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Print this Recipe    Pound 25

Basic Pound Cake from Mix

Vegetable oil spray for the pan
Flour for dusting the pan
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup whole milk
1 cup vegetable oil
4 large eggs

Place rack in the center of the oven and preheat to 325:. Lightly
mist a 10 inch tube pan or 12 cup Bundt pan or in layer pans with
the vegetable oil spray, then dust with flour. Shake out the excess
flour. Set the pan aside. Place the cake mix, pudding mix, milk,
oil and eggs in a large mixing bowl. Blend with an electric mixer
on low speed for 1 minute. Stop the machine and scrape down the
sides of the bowl with a rubber spatula. Increase the mixer speed
to medium and beat 2 minutes more, scraping the sides of the bowl
down again if needed. The batter should look well blended. Pour
the batter into the prepared pan, smoothing it out with a rubber
spatula. Place the pan in the oven and bake until it is golden
brown and springs back when lightly touched with your finger, about
58-60 minutes for a tube pan. Remove the pan from the oven and
place it on a wire rack to cool for 20 minutes. Run a long, sharp
knife around the edge of the cake and invert it onto another rack
so that the cake is right side up. Allow to cool completely, 30
minutes more. Frost if you like. Store unfrosted cake covered in
foil at room temperature for up to 4 days or in the refrigerator
for up to 1 week. Can also freeze. Jan


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